The ribs of St. Louis – Lifestyle – The Wellesley Townsman
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A little over a decade ago, St. Louis ribs were simply grilled and then lathered with a Kansas City-style sauce. Today, influences from great grilling regions like Texas have resulted in slow and low smoking and a less liberal attitude about how much sauce to put on these ribs.
The key to St. Louis ribs is the cut, basically a clipped pork rib rib that makes them uniform in shape. Here is a handy step-by-step guide. However, if you have a favorite butcher, they know what you are looking for.
Since not everyone has a smoker, our St. Louis rib recipe uses the old-school two-zone, or indirect, grilling method, which involves only one area on the grill near the heat source for the meat to hang around while cooking. Charcoal-fueled grills have the coals on one side and the ribs on the other, and gas grills usually have a mechanism that allows you to light only one side, which allows for a slower cooking time.
We also include a recipe for oven-grilled ribs and of course the matching sauce.
Grilled St. Louis Ribs
– 2 racks with St. Louis cut pork ribs
– 6 ounces. Traeger Big Game Rub
– 8 ounces. Apple juice
– 1 bottle of Traeger Apricot BBQ Sauce
Peel the membrane off the back of the ribs. Apply an even layer of rubbing to the front and back of the ribs. Let rest for 20 minutes (in the refrigerator for up to 4 hours).
When you are ready to cook, start the grill on the smoke level with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat the lid for 10 to 15 minutes with the lid closed.
Place the ribs with the bone side down on the grillage. Let cook for 1 hour.
Put apple juice in a spray bottle and spray the ribs after they have cooked for an hour. Then spray every 45 minutes.
After 4 1/2 hours, check the internal temperature of the ribs. Ribs are made when the internal temperature reaches 201 degrees F.
When the ribs are done, brush a light layer of sauce onto the front and back of the ribs. Let the sauce rest on the grill for 10 minutes.
After the sauce has hardened, remove the ribs from the grill and let them rest for 10 minutes.
Cut ribs between the bones to serve.
– By Traeger Grills and Todd Fritz from “The Dan Patrick Show”
St. Louis style grilled ribs
It will take a few hours for the sauce in this recipe to cook. However, if you don’t have the time or desire to make your own, check out our shopping list below for some great ready-made Kansas City and St. Louis-style sauces. You can also prepare the sauce the evening before.
Makes 4-6 servings
– 3 to 4 pounds of St. Louis style ribs
– 1-2 t. Garlic salt
– 1 c. water
– ⅓ c. Apple Cider Vinegar
– ⅓ c. Worcester sauce
– 1 teaspoon of ketchup
– ¼ c. sugar
– ¼ c. Maple syrup or molasses
– 1 T. hot sauce
– 1 t. Salt-
– 1 t. Chili powder
– 1 t. dry mustard
– 1 t. Celery seeds (be careful; too much can be overwhelming)
– 1 t. smoked peppers
– ½ t. black pepper
Mix all ingredients (except ribs) in a saucepan and bring to a boil. Cook for about 10 minutes, stirring occasionally. Simmer uncovered on a very low heat until the desired thickness is reached.
Preheat oven to 350 ° F. Cut the ribs apart and place them in an oiled frying pan or casserole dish. Bake uncovered for 45 minutes with the bone side up.
Drain the fat from the ribs and pour the sauce over the ribs. Cover with aluminum foil and bake for 1 hour, then uncover and bake for 30 minutes, stapling the ribs 2-3 times in the last 10 minutes.
Your shopping list
Get more recipes and some grilling history with these cookbooks:
– “Praise the Lard: Recipes and Revelations from a Legendary Grilling Life” by Mike and Amy Mills
– “Barbecue Lover’s Kansas City Style: Restaurants, Markets, Recipes, and Traditions” by Arie A Davis
Sear your ribs with these varied, pre-made sauces:
– Traeger barbecue sauces
– Bearer Big Game Rub
– Kansas City Barbecue Sauce Collection with a silicone brush
– Sugarfire SmokeHouse St. Louis Sweet BBQ Sauce
Get a Traeger grill for your own garden kitchen.